Chef Jan Jorgensen Of Miami’s Landmark Two Chefs Restaurant Writes First Book, A Cook’s Table

For 30+ years, South Florida foodies, wine lovers, locals and savvy visitors have considered Two Chefs restaurant a fine dining oasis; a sophisticated and sublime gourmet getaway located in an unassuming strip mall off bustling US 1 in South Miami. In fact, part of this restaurant’s long-running appeal has been the element of surprise. Diners were pleased to find a polished, fine dining yet casually-appointed restaurant with one of the best wine and spirits lists in town in a suburban neighborhood. In addition, chef/owner Jan Jorgensen has been one of Miami’s most successful chef/owners in the Magic City, for years wowing diners with his soulful, robust contemporary American fare, studded with influences from Italy, France, and Germany. But the savory secret in plain sight that is Two Chefs and Chef Jorgensen will now be evident to all as the chef has just released his cookbook, A Cook’s Table.

Co-authored with former South Floridian, journalist and renowned wine expert Todd Wernstrom, A Cook’s Table is a compendium of more than 125 recipes from Jorgensen’s storied career stretching well past Two Chef’s lifespan.  The recipes run the gamut from sublime, simple selections (such as spinach soup with eggs and hazelnuts and Two Chefs’ famous meatloaf) to more advanced dishes, from biksemad (Scandinavian hash) to boeuf sauté stroganoff and escargot pot pie. “This book is truly a celebration of my life as an eater and cook, beginning with dishes from my childhood along with Two Chefs classics that have stood the test of time,” says Jorgensen, a taciturn talent who calls the creation of A Cook’s Table one of his greatest achievements and biggest challenges.

“This was surely no easy feat but I have dreamed of collecting my favorite recipes into a book for years and it took time to make it a reality. A huge part of that was Todd’s vision of simultaneously celebrating wine and food.” A longtime fan and friend of Jorgensen and the former executive editor of Wine News – a nationally-read, Miami-based bimonthly that ceased publication in 2010 – it was Wernstrom’s idea to embrace Two Chef’s reputation as a wine lover’s paradise and organize the recipes into categories according to the recipes’ suggested pairing – Syrah/Shiraz, Chardonnay, Zinfandel, etc.

Adds Wernstrom, “Our vision is that the book will work in two ways. Diehard wine folks might start with a particular bottle or wine style and then find a recipe that appeals to them. Or, a home chef who is interested in a particular dish – for example, Beef Wellington — will know that it pairs best with a Cabernet or Cab-based blend because it hails from that section.” In fact, each section begins with a succinct, Wine 101-style introduction for readers, ensuring they get a little education along with a great dish and a proper pairing. “The harmony between wine and food has been instrumental to Two Chefs’ and Jan’s success,” Wernstrom notes, “so it was important to have that element at play in A Cook’s Table.”

Available for sale nationwide via Amazon and Barnes & Noble, the book spans close to 400 pages, overflowing with insights, recipes, photography, and a carefully curated glossary of terms, which combines definitions with helpful hints on selecting ingredients –  i.e. how to pick out the best lemon and how to make stocks from scratch.

“The glossary is more than just terms and definitions,” adds Jorgensen. “Proper technique starts with proper sourcing and the proper building blocks, things like sauces and stocks. The most delicious food comes from the bottom up so the glossary was as much a labor of love as the recipes themselves.”

 

From the Authors – A Mission Statement

A Cook’s Table is aimed squarely at home cooks who relish the opportunity to exercise and hone their kitchen chops in order to prepare meals for family, friends and sometimes just themselves that transcend the “dinner in minutes” mindset that has seemingly taken over much of the food-related media, whether streamed, online or in various print formats. The book is designed to appeal to the home cook who is energized by the prospect of putting something on their table on a Tuesday night that wouldn’t look out of place on a Saturday evening. That doesn’t mean all of the recipes in our book are complicated and require two dozen steps. In fact, none of the recipes will be out of bounds for the home cook who has at least a modest level of comfort in the kitchen. But the recipes do aim at more than just getting something on the table. They will stimulate, challenge and reward the cook/reader.

While we were in the middle of developing this project, we both looked to The River Cottage series of books (Ten Speed Press) for inspiration. We believe that a reader of this type of book, which offers recipes grounded in classical technique, that employ pristine ingredients, provide interesting back stories, clear instruction and tips, is our market. We envision “A Cook’s Table” to be illustrated in a similar style. That is, images that are less beauty shots than they are windows into where, why and how the recipes came about.

The major wine component of A Cook’s Table provides insight and context to the styles of wine that most of us come across on a regular basis without trying to be what it is not: a wine encyclopedia. While we have all come a long way from “white with fish and red with meat,” we both continue to see plenty of apprehension among consumers when it comes to choosing wines and pairing wines with food.

A Cook’s Table is published by Page Publishing. Available for sale in hardcover (price) and softcover (price), just in time for the holiday gift giving season.  Click HERE or HERE to purchase your copy today! Two Chefs is located at 8287 South Dixie Highway in Miami, Florida.

 

Photo Credit: Chef Jan Jorgensen

Date Posted: November 13, 2024